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Lobster with apple & tarragon
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3 lobster tails
1 tbsp rapeseed oil
1 tbsp cider vinegar
¼ tsp English mustard
1 tbsp finely chopped chives
1 tbsp finely chopped tarragon
½ Granny Smith apple, finely diced
2 slices sourdough
1 tbsp mayonnaise
Small handful flat leaf parsley or watercress, chopped
1. Bring a pan of water to the boil. When bubbling, drop in the lobster tails and simmer for 5 minutes. Check the lobster tails are cooked through – the shell should change from a grey blue/pink colour to bright red, and the meat should change from translucent to white and opaque. Once cooked, drain and run under cold water to cool quickly. When cool enough to handle, remove the cooked flesh from the shell and chop into 3cm chunks. Keep to one side.
2. Pour the rapeseed oil into a bowl and add the cider vinegar and English mustard. Whisk the ingredients until totally combined.
3. Add to the bowl the chopped chives, tarragon, diced apple and lobster pieces, and stir together.
4. Toast the slices of sourdough, and while still hot spread half the mayonnaise onto each slice.
5. Spoon the lobster mix on top of the toasted sourdough and finish with a sprinkling of chopped flat leaf parsley or watercress on top.
Typical values per serving:
This recipe was first published in February 2016.